Welcome to my blog, in this space I will share recipes, cooking tips, pantry ideas, kitchen gadget must haves and much more...I am making it a goal to become a better cook and hopefully can help my followers see cooking is not as hard as you think... no I am not Julia just Julie...... Stay tuned to The Year of the Cook!

Thursday, February 3, 2011

QUICK CHICKEN WEEK - HAWAIIAN CHICKEN

If only we were all in Hawaii after all this cold and snow. This recipe counts on the marinade. So if there are other flavors you think you would like in this...GO FOR IT! I serve this with some nice brown rice with a little fresh Italian parsley garnish. A combination of red and yellow peppers sauteed with a little marinade on them would be a great addition. This recipe requires the chicken to marinade for at least 4 hours but can certainly go longer. You could marinade before you leave for work and all you have to do when you get home is make rice and saute the chicken...20 minutes!!!!!

Ingredients:

1/4 cup pineapple juice

1 tbl rice wine vinegar

2 tbl ketchup

2 tbl low sodium soy sauce

1-1/2 tsp minced fresh ginger

2 cloves garlic, minced

1 shallot minced

4 boneless chicken breasts

salt

pepper

non-stick cooking spray

prepared rice with fresh Italian parsley garnish

Combine first 7 ingredients. Reserve 1/2 cup marinade and pour remaining marinade in ziploc plastic bag. Add the chicken to the bag and swish it around and chill for at least 4 hours up to 12 hours.

Heat a grill pan over medium-high heat and spray with cooking spray. Remove chicken from bag and through the bag out with marinade. Salt and pepper the chicken and add to the pan. Baste with 2 tbl reserved marinade. Cook total time is about 6-7 minutes turning once and basting with 2 more tbl marinade. Serve with rice.